Everyone, be sure to offset your heat source when kettle grilling. If your using wood or charcoal, you can poke a few holes in two or three aluminum bread pans, fill with your fuel choice, and place at rear perimeter. Do bring to red embers before baking. Do not place your stone or grilled pizza directly over the heat. Vent for heat convection. Wise to par cook doughs before assembling. Oil tops of pizza dough if toppings may possibly release excess liquid, such as fresh tomatoes. Pre grilling or saute of certain toppings are a plus for that reason. Happy pizza.

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